Posts Tagged "broccoli"

Kid (and Adult) Friendly Kale-Broccoli Salad

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From Ginger.  My 15 month old daughter and husband couldn’t get enough of this easy to throw together salad. It can be served right away but is better if made the night before so the dressing can really absorb into the kale and broccoli leaves. Ingredients 1 bunch kale 1 head broccoli 1-2 sweet peppers 1/2 cup chopped scallions 3 Tablespoons sunflower or olive oil 3 Tablespoons sour cream or plain yogurt 1 Tablespoon mayo 3 Tablespoons white wine vinegar (more to taste) 1 teaspoon sugar or honey 1 clove garlic minced 1/2 teaspoon salt 2 Tablespoons fresh dill Freshly ground pepper...

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Broccoli Chowder with Corn and Bacon

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Adapted by Farmer Dave’s from Martha Stewart Ingredients: 4 slices bacon, cut into 1-inch pieces 1 medium onion, chopped 1/4 cup all-purpose flour 2 cans (14.5 ounces each) reduced-sodium chicken broth 1 large baking potato, peeled and diced 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced 3-4 cups fresh or frozen corn kernels 1/2 teaspoon dried thyme 1 cup whole milk Coarse salt and ground pepper Directions: In a large pot, cook bacon over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to...

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Roasted Beet and Broccoli Slaw

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Adapted by Farmer Dave’s from Science of Mom Ingredients: 1 bunch golden beets 2 stems from broccoli, peeled ¼ cup olive oil 3 tablespoons apple cider vinegar 1 teaspoon sugar Kosher salt Freshly ground white pepper ½ cup red onions, sliced thinly Directions: Preheat oven to 425°F. Wrap beets in aluminum foil and roast for 1-1.5 hours. They are done when they are easily pierced with a fork or knife but should still be firm. (You can do this step way ahead of time. It’s easy to throw beets in the oven when you have it on for other purposes and then just keep the roasted...

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Romanesco and Cannellini Bean Salad

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Adapted by Farmer Dave’s from Sunset Ingredients: 1 large head of romanesco (or broccoli or cauliflower) (about 1 1/2 pounds total) cut into florets 1 Tablespoon white wine vinegar 5 Tablespoons extra virgin olive oil 2 teaspoons orange zest 1 Tablespoon orange juice 2 teaspoons finely chopped capers 3/4 teaspoon kosher salt 1/2 teaspoon pepper 1/4 cup roughly chopped parsley 1 can (15.5 oz) cannellini beans Directions: Put romanesco florets in a steamer basket and set in a large pot filled with 1/2 inch water. Steam over medium-high heat until tender-crisp, 8-10 minutes. Transfer...

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Creamy Broccoli and Apple Slaw

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Ingredients: 1/2 cup plain low-fat yogurt 1/4 cup mayonnaise 1 tablespoon cider vinegar 1 small shallot, finely chopped kosher salt and black pepper 1/2 bunch broccoli, finely chopped (3 cups) 1/2 apple, finely chopped 1/4 cup dried cranberries 2 tablespoons toasted pine nuts Directions: In a large bowl, stir together the yogurt, mayonnaise, vinegar, shallot, ¾ teaspoon salt, and ½ teaspoon pepper. Add the broccoli, apple, cranberries, and pine nuts and toss to...

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